Soft Shell Steak Tacos With Creamy Lime Coleslaw Recipes

Steps:

• In a medium bowl, mix together the chili powder, salt, black pepper and oil. Toss with the steak strips.
• In another medium bowl, mix together the coleslaw, lime juice, mayonnaise, sour cream, honey, garlic, cumin, jalapeno, cilantro and salt and pepper to taste.
• In a skillet over medium-high heat, add the steak and cook to desired doneness.
• To assemble, place equal amounts of steak on tortillas, top with coleslaw and cheddar, if using; roll up.

Steps:

• Heat oil in large skillet on medium-high heat. Add steak; cook and stir until lightly browned. Stir in water, salsa and seasoning mix. Bring to boil.
• Stir in rice; cover. Remove from heat. Let stand 5 min. Stir.
• Spoon steak mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

Steps:

• Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
• Bring beef to room temperature, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
• Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.